Greek Yogurt Potato Egg Salad
A creamy, refreshing potato salad with eggs and Greek yogurt, packed with protein and healthy fats, without a drop of mayo.
- Prep20 min
- Cook45 min
- Total1h 5m
- DifficultyEasy
- Servings4
This potato salad is a staple in my kitchen during the warmer months. It's creamy, tangy, and satisfying, thanks to a dressing made with Greek yogurt, mustard, and a hint of turmeric. The eggs add protein and richness, while the capers and fresh herbs bring a burst of flavor.
What I love most about this recipe is its versatility. You can serve it as a side dish at a barbecue, as a light lunch, or even as a dip with some crusty bread. The salad tastes even better after a few hours in the fridge, as the flavors meld together beautifully.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prepare the potatoes. You can peel them or leave the skin on. Then either boil or bake them (wrapped in foil). Whichever method you choose, season them with salt. Once cooked and cooled, dice them into chunky pieces.
- Prepare the eggs. Place the eggs in a saucepan with cold water. Bring to a boil, then reduce the heat to medium-high and cook for 8-10 minutes. Cool them in cold water. Peel and cut them in half lengthwise, then dice each half into 6-8 pieces.
- Make the dressing. In a large salad or mixing bowl, whisk together all the dressing ingredients: Greek yogurt, mustard, turmeric, vinegar, lemon juice, and olive oil.
- Combine. Add the potatoes to the bowl, along with the parsley, onion, eggs, and capers. Mix well to combine.
- Refrigerate for at least 3 hours or longer.
- Serve with shredded lettuce, iceberg, rocket, or anything else you prefer!
💡 Tips
- For a more intense flavor, let the salad marinate overnight in the fridge.
- You can use any type of potato, but waxy varieties hold their shape better.
- If you don't have baby capers, use regular capers and chop them roughly.
Inspired by a recipe from Real Greek Recipes